Bunca's Graham Cracker Cake

An online recipe for old fashioned graham cracker cake that features spreading crushed pineapple between the cake and the frosting.

Ingredients

Cake Ingredients:
- 2 sticks (1 cup) of butter (1.5 sticks + 0.5 stick)
- 1 1/2 cup granulated sugar
- 1 (13.5-ounce) package of graham cracker crumbs
- 2 teaspoons baking powder
- 3/4 cup milk
- 5 eggs
- 1 teaspoon vanilla extract
- 1/2 cup flaked coconut
- 1/2 cup chopped pecans

Icing Ingredients:
- 3 cups powdered sugar
- 1 (8-ounce) can crushed pineapple, undrained

Baking Pan Options:
- one 9 by 13 inch cake pan (for a 1-layer cake)
- three 9 inch cake pans (for a 3-layer cake)

Instructions

Preheat oven to 350 degrees F.

Grease and flour one 9 x 13-inch baking pan or two layer cake pans.

In a large bowl, mix together 1-1/2 sticks of softened butter with the granulated sugar until smooth. Mix in the graham cracker crumbs, baking powder, milk, eggs, and vanilla, and beat until thoroughly combined. Stir in the coconut and pecans. Spread the batter in the cake pan(s).

One Layer Cake Finish: Pour the batter into one 9-inch by 13-inch cake pan and bake 45 to 50 minutes or until a wooden toothpick inserted in center comes out clean.

Three Layer Cake Finish
Pour the batter into three 9-inch cake pans and bake at 375 degrees for 30 minutes or until a wooden toothpick inserted in center comes out clean.